I live in south Texas and I didn’t spritz or use a water pan. Due to the fact that the area I live in has a lot of humidity which is moisture. My brisket comes out just as good as the people who do. Great video!
Looked great! I usually just wrap on butcher paper, no spritzing or water pan either. But I just did a brisket this week and did no wrap, smoked over night at 224 to 250 in my chargriller and man it turned out amazing! I hope to have a big stick burner like that someday! Nice cook!
How do you like the drip guards? I noticed the weld doesn’t go all the way across the top of the drip guard. Do you still get dripping on your shelf? Keep the videos coming!
I really like them. Yes it’s tack welded but it’s cut perfect and it has full contact on the door. I do not get any drippings dripping out of my cooker. I have cooked many fatty prime brisket and fatty meats. No issue at all. Please check out my walk around video below. Please subscribe. I will keep them coming! ua-cam.com/video/HpUxVXtI46U/v-deo.html
That was a good cook my barbecue brother 👍🏽👍🏽👌🏾👌🏾I didn't know it was ok to crank it up to higher temperatures? I always thought you had to keep it at 225 to 275,please let me know your opinion on this matter
Yes, the processed is called hot and fast or fast and hot. Make sure it’s indirect heat watch it. Go up just a hair until you get comfortable with the process. I suggest shooting for 250 - 300 degrees. My big offset on my channel I run any where from 300 - 350. If she creeps up to 375 I don’t panic. My family and friends can’t tell the difference, bbq quality is still there and you save so much time. Especially with butts and brisket. I know a guy that cooks briskets at 225, it’s a 16 hr process. I will pass. Hot and fast for me! Thank you for your comment.
@@cookbbq2477 really if you think about it 350 is the temperature you would use in the oven for a baked brisket, hot and fast is similar but just with smoke and that makes since. So dont get caught into going over 300 to 350 degrees? I ain't trying to cook for 16 hours 😄😄😄
What was your total smoking time on the pit and what order of pit temperatures did you use? I'm asking so that I can maybe cut down on cooking time because my wife is tired of me promising that I will have it done by dinner 😂😂please let me know 👍🏽👍🏽👍🏽👍🏽
If your cooking on smoker with indirect heat. This is important for not burning. Here is a trick I learned. It’s a fast and hot method. For small meats, ribs, chicken, dogs, burgers cook at 300 - 325 degrees. That will speed up the process. You must start cooking a couple hrs earlier. Best to have meat ready before dinner and you hold in oven vs it’s dinner time and their is no bbq ready. For large cuts such as briskets and butts. Same hot and fast but with a 3 hr hold time/ buffer time in case your having fire or temp issues. I hold on my lowest setting in my kitchen oven. Be carful some ovens cook high than it’s ready you must measure. Fast and hot Butts and briskets 4 hrs naked at 300 degrees 3-4 hrs wrapped at 375 degrees Meat on cooker 7 hrs Hold/buffer 3 hrs Total 10 hrs Start backwards Dinner at 7 Pull off at 4 hold/buffer Meat on at 12 Save time and to let it marinade 90% of the time I wash and season the meat the night before. I have a large offset. So it’s a bit more forgiving. I do everything above. If my temps go to 400 I don’t panic. Shut my firebox vent a tiny bit and I go back inside the house. My family friends, says I have the best bbq. No one has said they can tell quality difference from 225/250 low and slow bbq. Faster and same high quality bbq. Any more questions inbox me in IG Cookbbq247 Or Email me at Cookbbq247@gmail.com
Your first time trying it give your self an extra 1-2 hr buffer. Keep in mind butts and briskets are a whole day event. Last year my sister gave me a butt to smoke for our family Sunday dinner at 2pm, and it’s a 1 hr drive for me! I woke 4am butt was on at 5am naked, wrapped at 9 off at 12. I hate waking up on The Weekend after waking up all week for work. I cooked it like above it was great. I told her about me waking up early on Sunday she said she thought my smoker was set it and forget and I can go back to sleep. Lol I normally only cook them a few times per year and I make sure I make a video for UA-cam. I also make sure I have chores to do around the house, ball game on, or just family relax time. Cause if your cooking on a offset. It’s no leaving the house. Send me an email. tell me what type of cooker you got. I also have a few cheat codes for monitoring your temps.
@@cookbbq2477 man I greatly appreciate the barbecue knowledge because I'm trying to get my craft down so I can knock my cooks out the ballpark 😄😄👌🏾,do you prefer getting up early to smoke briskets having them done for dinner or are you a put them on in the evening going into the late night staying up through the night smoking the brisket pitmaster 😄😄👍🏽👍🏽, I been looking at videos about resting brisket in the oven, but my lowest setting is 170 and warm🤔
I am a fan of having them done for dinner. That way it doesn’t mess with your sleep pattern. It’s to tough trying to do a over night bbq cook, then your exhausted at dinner or at the gathering. Yes your oven says 170. Use a good digital thermometer to confirm that temp. My oven says 170 but it runs at 180 - 200. That’s a huge difference in twos. I normal let cool for about thirty minutes on counter, oven on 170 for 30 min then turn oven off ( do not open the doo) ovens are so insulated it will hold the heat
Not being a hater but i think you need to cool down your temps on your hot and fast. It looks like you’re losing a lot of bark while slicing and maybe drying out some of the meat that could be more moist and flavorful. Not hating at all, just felt compelled to make the suggestion. Also I’m a butcher paper/tallow kind of guy.
No issue? Your exactly right. It does get a little crunchy and dry on the edges. I will cool it down a bit and may spritz only before wrapping or beef tallow before wrapping. I appreciate your comment. Please subscribe. Check out the ribs and chicken video those are my best offset cooks I believe. I attached the links below. Chicken ua-cam.com/video/a9Ei3ykF-H4/v-deo.html Ribs ua-cam.com/video/ioMRKoyptRM/v-deo.html
Love the foil boat method. Best briskets I have ever done.
Thank you I will give that method a try soon!
LOOKS GREAT LOOKS LIKE THAT SHIRLEY GETTING IT DONE , WRAP PAPER WITH TALOW
Yes sir it is! Thanks for your vote!
I live in south Texas and I didn’t spritz or use a water pan. Due to the fact that the area I live in has a lot of humidity which is moisture. My brisket comes out just as good as the people who do. Great video!
That’s great! Thank you for your comment please subscribe. I worked in El Paso. I will be working in Dallas in a couple weeks. Thanks
Looked great! I usually just wrap on butcher paper, no spritzing or water pan either. But I just did a brisket this week and did no wrap, smoked over night at 224 to 250 in my chargriller and man it turned out amazing! I hope to have a big stick burner like that someday! Nice cook!
Awesome! Thank you for your comment!
Great job!!!!
Thank You!
Great Video! I'm a water spritz, peach paper guy. That brisket is perfect!!!
Thank you. For your positive words. More bbq videos are coming!
I use all three I the boat method is a good in between I have noticed
Thank you, I have never used the boat method. I need to give it a try on my next brisket.
I prefer the foilboat at 150/160° add some tallow then let it roll till probe tender. Nice video
Awesome! Thank you for your vote!
How do you like the drip guards? I noticed the weld doesn’t go all the way across the top of the drip guard. Do you still get dripping on your shelf? Keep the videos coming!
I really like them. Yes it’s tack welded but it’s cut perfect and it has full contact on the door. I do not get any drippings dripping out of my cooker. I have cooked many fatty prime brisket and fatty meats. No issue at all. Please check out my walk around video below. Please subscribe. I will keep them coming!
ua-cam.com/video/HpUxVXtI46U/v-deo.html
Awesome! Thank you!
Your welcome
That was a good cook my barbecue brother 👍🏽👍🏽👌🏾👌🏾I didn't know it was ok to crank it up to higher temperatures? I always thought you had to keep it at 225 to 275,please let me know your opinion on this matter
Yes, the processed is called hot and fast or fast and hot. Make sure it’s indirect heat watch it. Go up just a hair until you get comfortable with the process. I suggest shooting for 250 - 300 degrees. My big offset on my channel I run any where from 300 - 350. If she creeps up to 375 I don’t panic. My family and friends can’t tell the difference, bbq quality is still there and you save so much time. Especially with butts and brisket. I know a guy that cooks briskets at 225, it’s a 16 hr process. I will pass. Hot and fast for me! Thank you for your comment.
@@cookbbq2477 really if you think about it 350 is the temperature you would use in the oven for a baked brisket, hot and fast is similar but just with smoke and that makes since. So dont get caught into going over 300 to 350 degrees? I ain't trying to cook for 16 hours 😄😄😄
Be safe do your first brisket or but at 300, see the difference on time, next got to 315. Depending on your smoker size it will vary
What was your total smoking time on the pit and what order of pit temperatures did you use? I'm asking so that I can maybe cut down on cooking time because my wife is tired of me promising that I will have it done by dinner 😂😂please let me know 👍🏽👍🏽👍🏽👍🏽
If your cooking on smoker with indirect heat. This is important for not burning. Here is a trick I learned. It’s a fast and hot method. For small meats, ribs, chicken, dogs, burgers cook at 300 - 325 degrees. That will speed up the process. You must start cooking a couple hrs earlier. Best to have meat ready before dinner and you hold in oven vs it’s dinner time and their is no bbq ready.
For large cuts such as briskets and butts. Same hot and fast but with a 3 hr hold time/ buffer time in case your having fire or temp issues. I hold on my lowest setting in my kitchen oven. Be carful some ovens cook high than it’s ready you must measure.
Fast and hot
Butts and briskets
4 hrs naked at 300 degrees
3-4 hrs wrapped at 375 degrees
Meat on cooker 7 hrs
Hold/buffer 3 hrs
Total 10 hrs
Start backwards
Dinner at 7
Pull off at 4 hold/buffer
Meat on at 12
Save time and to let it marinade 90% of the time I wash and season the meat the night before.
I have a large offset. So it’s a bit more forgiving. I do everything above. If my temps go to 400 I don’t panic. Shut my firebox vent a tiny bit and I go back inside the house. My family friends, says I have the best bbq. No one has said they can tell quality difference from 225/250 low and slow bbq. Faster and same high quality bbq.
Any more questions inbox me in IG
Cookbbq247
Or
Email me at Cookbbq247@gmail.com
Your first time trying it give your self an extra 1-2 hr buffer. Keep in mind butts and briskets are a whole day event.
Last year my sister gave me a butt to smoke for our family Sunday dinner at 2pm, and it’s a 1 hr drive for me! I woke 4am butt was on at 5am naked, wrapped at 9 off at 12. I hate waking up on The Weekend after waking up all week for work. I cooked it like above it was great. I told her about me waking up early on Sunday she said she thought my smoker was set it and forget and I can go back to sleep. Lol
I normally only cook them a few times per year and I make sure I make a video for UA-cam. I also make sure I have chores to do around the house, ball game on, or just family relax time. Cause if your cooking on a offset. It’s no leaving the house. Send me an email. tell me what type of cooker you got. I also have a few cheat codes for monitoring your temps.
@@cookbbq2477 man I greatly appreciate the barbecue knowledge because I'm trying to get my craft down so I can knock my cooks out the ballpark 😄😄👌🏾,do you prefer getting up early to smoke briskets having them done for dinner or are you a put them on in the evening going into the late night staying up through the night smoking the brisket pitmaster 😄😄👍🏽👍🏽, I been looking at videos about resting brisket in the oven, but my lowest setting is 170 and warm🤔
@@cookbbq2477 when you say hold/buffer do you mean resting the brisket when its done? What hour to wrap in butcher paper?
I am a fan of having them done for dinner. That way it doesn’t mess with your sleep pattern. It’s to tough trying to do a over night bbq cook, then your exhausted at dinner or at the gathering.
Yes your oven says 170. Use a good digital thermometer to confirm that temp. My oven says 170 but it runs at 180 - 200. That’s a huge difference in twos. I normal let cool for about thirty minutes on counter, oven on 170 for 30 min then turn oven off ( do not open the doo) ovens are so insulated it will hold the heat
Not being a hater but i think you need to cool down your temps on your hot and fast. It looks like you’re losing a lot of bark while slicing and maybe drying out some of the meat that could be more moist and flavorful. Not hating at all, just felt compelled to make the suggestion.
Also I’m a butcher paper/tallow kind of guy.
No issue? Your exactly right. It does get a little crunchy and dry on the edges. I will cool it down a bit and may spritz only before wrapping or beef tallow before wrapping. I appreciate your comment. Please subscribe.
Check out the ribs and chicken video those are my best offset cooks I believe. I attached the links below.
Chicken
ua-cam.com/video/a9Ei3ykF-H4/v-deo.html
Ribs
ua-cam.com/video/ioMRKoyptRM/v-deo.html